WIENER SCHNITZEL WITH POTATO SALAD

< Back
WIENER SCHNITZEL WITH POTATO SALAD
30 minutes
2 people
easy
Print
wiener-schnitzel-with-potato-salad-.pdf (546.29 KB)
Ingredients

2 veal schnitzels (200 g each)
2 eggs 
80 g wheat flour 
80 g breadcrumbs
A couple tablespoons rapeseed oil 
50 g butter
salt, pepper
1 lemon

Potato salad:

100 g of boiled potatoes 
1 spring onion stalk 
100 g cucumbers fermented in brine 
1 teaspoon capers 

Sauce: 

3 anchovy fillets 
3 tablespoons mayonnaise 
coarsely ground pepper
 

Preparation
  1. For the salad: cut the ingredients, then mix them with capers, chopped spring onions and sauce from anchovies, mayonnaise and pepper.  
  2. Beat the meat with a mallet until thin, then sprinkle with salt and pepper. Coat the meat in flour, mixed egg and breadcrumbs. Fry until golden brown in hot oil with butter. Serve with lemon and potato salad.